Ingredients
1 1/2 c. sugar
1/2c. vegetable shortening
2 eggs, beaten
1/2 qt. buttermilk
2 1/2 c. flour
2 1/2 tsp baking soda
1/2 tsp salt
2 c. All-Bran cereal
1 c. 100% Bran cereal (or All-Bran Buds)
1 c. boiling water
Preparation
Pour boiling water over 100% Bran/Buds. Set aside. Cream sugar & shortening. Add eggs & buttermilk & All-Bran. Add four, soda, salt, & cooled 100% Bran/Buds. Stir until just mixed. Place dough in jars in refrigerator. It will keep 6-8 weeks.
To Bake: Heat oven to 350 deg. Spray muffin pan. Fill 2/3 full. Bake ~20 minutes until browned on top.
